Pesaru Avakkai

Ingredients

• • Mango pieces - 4 cups
• • Green gram dal flour - 1 cup
• • Red chilly powder - 1 cup
• • Salt - 1 cup
• • Garlic (peeled) - 1 cup
• • Fenugreek - 2 tablespoons
• • Sesame oil - 1 cup
• • Turmeric powder - 1 tablespoon

Method

• 1. Dry roast green gram dal until golden in colour, powder and then sift it.
• 2. Dry roast fenugreek separately and powder it.
• 3. Mix salt, Red Chilly powder, fenugreek powder, turmeric powder together.
• 4. In a dry jar, sprinkle little quantity of mixed powder, spread handful of mango pieces, little garlic on top of that. Repeat the layers.
• 5. Heat oil in a kadai and allow to cool.
• 6. Pour on top of the mango pieces.
• 7. Next day water oozes out from the pickle. Add green gram dal flour to that and mix well.
• 8. If required add little more oil.
• 9. Mix atleast once daily for another 10 days. Pickle will be ready to serve. For longer shelf life of any pickle mix it atleast once in two days.

Note

• • If you require more paste than mango pieces use 3 cups of green gram dal flour, 3 cups of salt and 3 cups of Red Chilly powder.